Hi, I’m Laura. Today, we’re going to make potatoes and poached eggs in a coconut curry recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Potatoes and Poached Eggs in a Coconut Curry Recipe
Potatoes and Poached Eggs in a Coconut Curry is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Potatoes and Poached Eggs in a Coconut Curry is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook potatoes and poached eggs in a coconut curry using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Potatoes and Poached Eggs in a Coconut Curry:
- Take 4 Eggs ( I made a big curry) :
- Make ready 1 Onion large : chopped
- Prepare 3 Potatoes : medium diced into pieces
- Take 1 can Tomatoes : or 3 medium chopped
- Prepare 2 cups Squash : worth chopped
- Get 3 Chilli : slit lengthwise (HEAT!)
- Get Ginger : small piece minced
- Prepare 3 cloves Garlic : minced
- Make ready 2 tbsps Curry Powder : (or a combo of tumeric, and coriander)
- Make ready 1 tbsp Chilli Powder (or Paprika): (or a little more if you can handle it)
- Get 1 cup Coconut milk -
- Take to taste Salt
- Take 1 tsp Mustard seeds -
- Prepare 1 tsp Cumin seeds -
- Prepare Oil
Instructions to make Potatoes and Poached Eggs in a Coconut Curry:
- Before we begin, make sure you use a WIDE and deep sauce pot. This gives the eggs room to poach well and the eggs won’t disintegrate with the curry!
- Heat some oil and add the mustard seeds and cumin seeds. When they start spluttering all over the place, add the minced ginger and garlic, green chillies and onions and saute. Once the onions are soft, add the potatoes and squash and the curry powders. Add a little water and allow it cook for a few minutes
- A few minutes later add the tomatoes, and a few cups of water and the cup of coconut milk. Add the required amount of salt and some curry powder if needed. Stir well and allow it to cook. When the potatoes and squash are cooked through, it will be time for the eggs to go in. Simmer on medium-low heat for 10-15mins and allow the potatoes and squash to cook through
- Test a potato in the pot and if it feels cooked (soft and mushy), if it is, break the eggs one by one into the pot. Do it slow and make sure the eggs don’t break. It might sound tricky but it was not that difficult!
- Reduce the heat to low and cover the pot with a lid. Cook for 5mins until the yolk is cooked. I cooked till I got a firm yolk, if you want a runny yolk it should take less than 5mins. Once done, allow the curry to rest for a few minutes before serving
- Serve warm with some rice, roti or bread
So that’s going to wrap it up for this exceptional dish potatoes and poached eggs in a coconut curry recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
